Soft and fluffy lemon muffins filled with a sweet and tangy lemon curd center, bursting with fresh citrus flavor and a tender, moist crumb.

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon fresh lemon zest

2 tablespoons fresh lemon juice

3/4 cup plain Greek yogurt

1 cup lemon curd (store-bought or homemade)

Powdered sugar for dusting (optional)

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Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2–3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Add the dry ingredients to the wet ingredients in two additions, alternating with the Greek yogurt. Mix just until combined without overmixing.
Spoon about 1 tablespoon of batter into each muffin cup. Add a generous teaspoon of lemon curd in the center, then cover with more batter until each cup is about 3/4 full.
Bake for 16–20 minutes, until the tops are lightly golden and a toothpick inserted into the muffin (avoiding the curd center) comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired before serving.

Do not overmix the batter to keep the muffins light and fluffy.

Layer the batter properly to prevent the lemon curd from sinking.

You can substitute part of the all-purpose flour with whole wheat flour for a healthier option.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze in a sealed container for up to 2 months and thaw at room temperature before serving.